By Kelly Behr
Ahhh....summer time. The air is warm, the sun is bright and the you are not short on BBQ invites. My friends love to have people over and grill out for the night. The text that usually comes through is: "We are having people over bring your own meat to grill and your favorite drink to share."
As most of the guest list is stocking up on ballpark franks you are figuring out what you can contribute to give people a good sense of tasty vegan fare while still ensuring that you will be providing yourself something to eat, cause let's face, no one else will be as compassionate about your compassionate diet as you are.
I have gotten really good at BBQ preparation from years of practice. Gone are my days of trying to bring some dry pre-made vegan patty that usually gets destroyed by the amateur grill master. I now usually just opt for bringing one delicious side that can second as my main course should I become famished.
My number one go-to is a quinoa salad that is filled with hearty and fun ingredients that leave your tongue happy and your belly satisfied.
(I do not have an exact recipe as this salad changes and evolves based on what I have in the kitchen, but it pretty much goes like this):
1 c quinoa
1 can black beans (drained)
1/2 onion diced
1 avocado (cubed)
1 c roasted corn
1 tomato (diced)
1 bunch cilantro (chopped)
1/2 cup Extra Virgin Olive Oil
Splash of Orange Juice
1 teaspoon of corriander
First, cook quinoa per the directions on the package. (for more flavor cook in a vegetable broth, Trader Joe's makes a good version)
Next cook the black beans and drain
Whisk the splash of orange juce, corriander and EVOO together in a small bowl and then add to the mixture
And voila...a salad that I promise will be a crowd pleaser so get a big portion for yourself before it runs out...I learned this from experience.
*BBQ tip #2 bring a small container of vegan butter in case their is corn on the cob to be eaten...you do not want to be left eating it dry